- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
This is recreated recipe for Martha Washington's chicken. As been written before, Martha Washington was a very good cook and wrote down many of her recipes. She did have slaves who helped but she knew her way around a kitchen.
Martha Washington's Chicken
2 lbs Heritage chicken
1 cup green peas
1 cup carrots, diced
1 cup onion, diced
1 cup celery, diced
1 cup potatoes, diced
2 cups heavy cream
4 tablespoons of butter
flour for rue
2 pie crusts
salt and pepper to taste
tarragon to taste
Clean chicken, de-bone and dice. Saute in pan with 1 tablespoon butter over medium heat until tender. Add onions, carrots and celery until onion is translucent. Dust pan with flour and add more butter to form a rue. Add, cream, peas and potatoes. Add salt, pepper and tarragon to taste.
Lightly grease ramekins or pie pan and add repared dough. Add filling and top with more crust. Brush with butter and bake at 375 degrees for 30 minutes until crust is golden.
Note:
I am adding some older recipes as they were still prepared into 19th century. They are now being enjoyed today. They are part of America's cooking heritage. Hope many of you will try them and enjoy them.
Martha Washington's Chicken
2 lbs Heritage chicken
1 cup green peas
1 cup carrots, diced
1 cup onion, diced
1 cup celery, diced
1 cup potatoes, diced
2 cups heavy cream
4 tablespoons of butter
flour for rue
2 pie crusts
salt and pepper to taste
tarragon to taste
Clean chicken, de-bone and dice. Saute in pan with 1 tablespoon butter over medium heat until tender. Add onions, carrots and celery until onion is translucent. Dust pan with flour and add more butter to form a rue. Add, cream, peas and potatoes. Add salt, pepper and tarragon to taste.
Lightly grease ramekins or pie pan and add repared dough. Add filling and top with more crust. Brush with butter and bake at 375 degrees for 30 minutes until crust is golden.
Note:
I am adding some older recipes as they were still prepared into 19th century. They are now being enjoyed today. They are part of America's cooking heritage. Hope many of you will try them and enjoy them.